Description
Moroccan Sheet Pan Meal seasoned with harissa paste, fresh mint, and tahini. Enjoy by itself or served over greens or grains.
Ingredients
- 1 medium/large sweet potato, peeled and diced into big chunks
- 2 small red onion, cut into wedges
- 1 small head of cauliflower, roughly chopped
- 2 bell peppers, sliced
- 1/2 TBSP harissa seasoning
- 2 tsp filtered water
- 1/2 TBSP lemon juice or red wine vinegar
- 2 tsp avocado oil (sub water if avoiding oil)
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1/2 tsp cumin
- pinch of Himalayan sea salt
- 2 TBSP runny tahini
- handful of fresh mint leaves, washed and chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the vegetable on the baking sheet in an even layer.
- Whisk together the harissa seasoning, water, red wine vinegar, and avocado oil in a small bowl.
- Pour the mixture over the raw veggies and toss them several times with your hands until everything is well coated.
- Place the pan in the oven and bake it for 35-40 minutes, or until they’re fork tender and slightly charred on the edges.
- While the vegetables are roasting, prepare the chickpeas. Season the chickpeas with cumin and Himalayan sea salt and add the on top of the roasting veggies half way through.
- To serve, divide the tray between two bowls and top it with fresh mint and a tablespoon of tahini.
- Store leftover in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe inspired by Jar of Lemons
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: One Pan, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free